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MOTHER’S DAY & HAUTE DURING THE SUMMER MONTHS!

 

 I found this amazingly delicious Fruit Trifle by The Girl Who Ate Everything , that I recommend for ANY event during the spring & summer months , starting with Mother’s Day, to Memorial Day all the way through 4th of July ending with Labor Day. Enjoy!Patriotic Strawberry TrifleRecipe by The Girl Who Ate EverythingIngredients:2 cups heavy cream½ cup white sugar2 cups milk2 (3.4 ounce) packages instant cheesecake pudding mix2 teaspoons lemon juice½ cup sour cream2 (10.75 ounce) packages prepared pound cake2 (16 ounce) carton strawberries, slice strawberries for garnish blueberries for garnishInstructions:1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.3. Slice pound cake into one inch cubes.4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don’t have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.6. Chill in refrigerator for at least 4 hours.Variations:1) The pound cake can be replaced by angel food cake for less calories.2) Vanilla pudding can replace the cheesecake pudding.
3) Add more blueberries throughout the trifle instead of just on top.

 

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